Preheat your oven to 325F

Cut down the pork shoulder into smaller chunks and season both pork shoulder and ribs with salt and pepper. Heat the canola oil on medium high in a moderately deep, heavy bottomed pan that you own a cover for and brown meat well on all sides.

Remove the meat from the pan and reduce heat to medium low. Add onions, carrots, celery, garlic, rosemary, and sage and cook until onions are transparent. Add tomato paste and cook for two more minutes, then add wine. Scrape up any bits stuck to the bottom of the pan and continue cooking until the wine has reduced by half.

Return the meat to the pan and add stock. Make sure the meat is submerged in the stock. Transfer the pan to the oven and put the cover on.

After 2 hours, remove the pan from the oven and transfer the meat to a sealed container or bowl with plastic wrap. Allow both meat and sauce to cool, and refrigerate overnight.

The next morning, discard as much of the congealed fat as desired. Warm the sauce through and puree in a blender. Return the sauce to the stove and reduce until it has good body, about half.

Meanwhile, shred the meat with a fork or by hand. Once the sauce has reduced, adjust seasoning, then add the meat back to the sauce and bring to a boil, then remove from heat.

To serve: Warm an appropriate amount of sauce in a wide saute pan. Cook your favorite pasta until 2 minutes before al dente. Scoop out about a cup of the pasta water and reserve, then drain the pasta and transfer to the saute pan. Add a small knob of butter plus parsley to the pan, then cook on medium high for 2 minutes. Add some of the reserved pasta water if needed. Serve with parmesan and chili flakes if desired.